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Pork Spiedis Recipe
Pork Spiedis Recipe photo by Taste of Home

Pork Spiedis Recipe

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Spiedis (pronounced "speedeez") are a type of grilled meat sandwich considered a local specialty. This recipe is my own, but there are many variations in our area. In nearby Binghamton, Spiedi-Fest is held on August, featuring this delicious dish made of all different kinds of meat. Thousands of people attend. I hope you enjoy my pork version. -Beatrice Riddell, Chenango Bridge, New York
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 12 servings

Ingredients

  • 2 cups tomato juice
  • 2 large onions, finely chopped
  • 4 to 5 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chopped fresh basil or 1 teaspoon dried basil
  • Pepper to taste
  • 4 pounds pork tenderloin, cut into 1-inch cubes
  • 12 slices Italian bread

Nutritional Facts

One serving (not including bread) equals 214 calories, 12 g fat (0 saturated fat), 77 mg cholesterol, 152 mg sodium, 1 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 4 lean meat.

Directions

  1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Thread pork on small metal or soaked wooden skewers. Grill or broil for 15-20 minutes, turning occasionally, until meat is no longer pink.
  3. To serve, wrap a slice of bread around about five pork cubes and pull off skewer. Yield: 12 servings.
Originally published as Pork Spiedis in Taste of Home August/September 1995, p39

Nutritional Facts

One serving (not including bread) equals 214 calories, 12 g fat (0 saturated fat), 77 mg cholesterol, 152 mg sodium, 1 g carbohydrate, 0 fiber, 24 g protein. Diabetic Exchanges: 4 lean meat.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Spiedis(1)

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MY REVIEW
Reviewed Jun. 4, 2013

Very good! I ended up not cutting the meat into pieces, but it still tasted amazing! I will definitely be making it again.

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